摘要：The feasibility of producing quality biscuit from composite flour consisting of plantain flour, Bambara flour and wheatflour was investigated. The formulation was grouped into eight in ratio 70:30, 70:25:5, 70:20:10, 70:15:15, 70:10:20,70:5:25, 70:0:30 for wheat-plantain-Bambara respectively and 100% wheat was used as control. The blends wereanalyzed for proximate compositions, water absorption capacity, bulk density, swelling capacity, and pastingproperties. Functional properties of the flour blends revealed that the blend with highest inclusion of plantain (70%wheat + 30% plantain) had the highest values among the flour blends. Pasting properties showed that peak viscosityand final viscosity of the flour blends decreases with increase in level of Bambara flour incorporated to the blend.However, the pasting temperature of the composite flours were higher than that of the wheat flour. The proximatecomposition revealed that blend of 70%wheat; 0% plantain; 30% Bambara had the highest protein content of 25%.Physical properties conducted on the biscuit indicated that the diameter and weight of the biscuit produced fromcomposite flour increases with increase in level of Bambara flour present in the composite flour. Sensory analysisshowed that biscuit produced from flour blend 70:5:25 (wheat: plantain: Bambara) was the most acceptable. The studyhas demonstrated the feasibility of producing quality biscuits from wheat, plantain and Bambara flour blends.
